Before diving into our beloved turkey soup, let’s talk about what can accompany this comforting dish. A warm slice of crusty sourdough bread pairs perfectly, soaking up every delicious drop.
Or perhaps a light side salad with greens tossed in a refreshing vinaigrette would add a lovely balance. If you’re in the mood for something sweeter, a fruit salad bursting with fresh berries can serve as a vibrant end to your meal.
Ready to talk turkey? Let’s start!
My Experience with the Ingredients
Now, let’s talk ingredients! I love how versatile this recipe is. It starts with a turkey carcass—especially delightful if you’ve recently enjoyed a roasted turkey. Using the carcass also allows you to make a rich, homemade stock that serves as the soup’s base. The aroma that fills your kitchen as everything simmers together? That’s magic.
I use fresh vegetables like carrots, celery, and onions, not just for their flavor, but also for their health benefits. Cranking up those nutrients makes you feel good—like taking love in a ladle.
Here’s what you need for the soup:
Ingredients
For the Stock:
1 turkey carcass: Leftover from carving a whole turkey, this is the heart of your flavor.
1 medium to large yellow onion: Quartered for sweetness and depth.
1 to 2 carrots: Coarsely chopped, these add natural sweetness.
1 celery rib: It brings that delightful crunch.
Several sprigs fresh flat-leaf parsley: Bright and fragrant, this enhances the stock.
1 to 2 sprigs fresh thyme: Adds an herbaceous note (or use 1 teaspoon dried thyme).
1 bay leaf: This adds subtle depth.
5 to 10 whole black peppercorns: For heat and flavor.
Kosher salt & freshly ground black pepper: To taste, because seasoning makes everything pop.
1 small garlic clove: (optional) Smashing this will lend a deep, savory flavor.
For the Soup:
3 to 4 quarts of turkey stock: The rich base crafted from the carcass sets the stage.
1 to 2 tablespoons unsalted butter or turkey fat: A source of richness.
1 to 1 1/2 cups chopped carrots: More sweetness and color.
1 to 1 1/2 cups diced yellow onion: Adds consistency.
1 to 1 1/2 cups chopped celery stalks: Continue adding that lovely crunch.
2 garlic cloves, minced: You can never have enough garlic.
2 to 4 cups leftover cooked turkey meat: Shredded or chopped, it fills the soup.
4 to 8 ounces egg noodles or 1/2 to 1 cup rice: Optional, for heartiness.
Fresh parsley leaves: (about 2 to 4 tablespoons) For a touch of freshness.
2 teaspoons poultry seasoning: A mix of sage and thyme enhances flavor significantly.
1 teaspoon freshly squeezed lemon juice: (optional) This bright initial touch lightens up the soup.
How to Make Mom’s Turkey Soup
Now that we’ve gathered our ingredients, let’s create some kitchen magic.
Step-by-Step Directions
Step 1: Make the Stock
Start with the turkey carcass. Place it in a large stockpot and fill it with cold, filtered water until it’s fully submerged. I prefer my stock to simmer slowly—it’s all about coaxing out the flavors.
Add in the quartered onion, coarsely chopped carrot, chopped celery, parsley, thyme, bay leaf, and peppercorns. Don’t forget salt and freshly ground pepper to taste! If using garlic, now is the time to smash it in there. Cover the pot and let it boil, then reduce the heat to let it simmer for at least 2 to 3 hours.
Try to resist the urge to peek all the time; let it do its thing!
Step 2: Strain the Stock
Once the stock is fragrant and flavorful, it’s time to strain it. Use a fine-mesh sieve to separate the liquid from the solids. Discard the solids and keep the stock—this is your soup’s base. If there’s excess fat, you can skim it off later or save some for the soup.
Step 3: Sauté the Vegetables
In a clean pot, melt the butter (or turkey fat) over medium heat. Once it’s bubbly, toss in your chopped carrots, diced onion, and celery. This is all about creating depth. Sauté for about 5 to 7 minutes until they start to soften. The kitchen will begin to smell divine!
Step 4: Add Garlic and Stock
Now, stir in minced garlic and let it cook for about a minute. Then add the strained turkey stock you just made. It’s coming together beautifully, isn’t it?
Step 5: Mix in the Turkey and Seasonings
Add your leftover chopped or shredded turkey meat into the pot. Toss in the poultry seasoning, a good pinch of salt, and freshly ground black pepper. Let the soup simmer for about 10 minutes.
If you like a heartier soup, feel free to add uncooked egg noodles or rice now! The pasta will soak up flavor and add substance.
Step 6: Final Touches
Just before serving, stir in the fresh lemon juice and parsley. This adds a zing that brightens everything up. Taste and adjust seasoning if necessary.
Step 7: Serve and Enjoy!
Ladle the soup into bowls and watch as the whole family eagerly digs in.
Serve with that crusty bread, and you’re set!
Recipe Notes
Each ingredient has its charm in this soup. Let’s break them down.
Turkey carcass: It’s the star. Provides the deepest flavor.
Onion: Sweetens the stock and the soup alike.
Carrots: Both stock and soup benefit from their sweetness.
Celery: Offers a subtle crunch and flavor essence.
Parsley: Brightens flavors and adds a fresh note.
Thyme: Herbaceous and aromatic, a must-have in soups.
Bay leaf: Enhance complexity; just remember to remove it later.
Peppercorns: Adds warmth; whole ones are easier to remove.
Garlic: Definitely adds that rich depth.
Egg Noodles/Rice: They offer heartiness—make your choice based on preference!
Recipe Variations
Feeling adventurous? Here are some tweaks you might enjoy.
Add Beans: Tossing in some white beans can help thicken the soup and pack some protein.
Spice it Up: Introduce some crushed red pepper flakes or a dash of hot sauce for heat.
Veggie Add-Ins: Try adding green beans, peas, or corn to appeal to different palates.
Thicker Consistency: If you prefer your soup thick, blend a portion with an immersion blender.
Different Noodles: Experiment with small shapes, like ditalini or orzo.
Creamy Version: How about a splash of cream or coconut milk for a richer base?
Conclusion
Making Mom’s turkey soup is not just about cooking; it’s about embracing the warmth of family traditions. In your kitchen, you’re capturing memories and flavors with every step.
Through this process, you’re also saving time and reducing waste, a win for both your kitchen and the planet.
So grab that turkey carcass or stock up on ingredients before the next holiday – this soup is bound to become a part of your family’s tradition too. You’ll soon find yourself making it not just in winter, but throughout the year.
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Mom’s Turkey Soup – Easy Meals To Cook
Description
Ah, turkey soup! It’s more than just a recipe; it's a tradition that warms the heart. Growing up, my mom’s turkey soup was the remedy for a bad day or an army of cold winter evenings. It’s like a warm hug in a bowl.
But it’s not just nostalgic for me. Research shows that soups can be beneficial for emotional well-being. The blend of savory flavors and nutritious ingredients can elevate moods. Plus, turkey is packed with protein and essential amino acids, making this dish a powerhouse for energy and nourishment.
This recipe utilizes simple ingredients that are often leftovers from holiday feasts. It’s a smart way to minimize waste while enjoying a delicious meal. Trust me, once you give this soup a try, you'll have yet another reason to look forward to the next big family gathering.
Ingredients
For the Stock:
For the Soup:
Instructions
Step 1: Make the Stock
-
Start with the turkey carcass. Place it in a large stockpot and fill it with cold, filtered water until it’s fully submerged. I prefer my stock to simmer slowly—it's all about coaxing out the flavors.
Add in the quartered onion, coarsely chopped carrot, chopped celery, parsley, thyme, bay leaf, and peppercorns. Don't forget salt and freshly ground pepper to taste! If using garlic, now is the time to smash it in there. Cover the pot and let it boil, then reduce the heat to let it simmer for at least 2 to 3 hours.
Try to resist the urge to peek all the time; let it do its thing!
Step 2: Strain the Stock
-
Once the stock is fragrant and flavorful, it’s time to strain it. Use a fine-mesh sieve to separate the liquid from the solids. Discard the solids and keep the stock—this is your soup's base. If there’s excess fat, you can skim it off later or save some for the soup.
Step 3: Sauté the Vegetables
-
In a clean pot, melt the butter (or turkey fat) over medium heat. Once it’s bubbly, toss in your chopped carrots, diced onion, and celery. This is all about creating depth. Sauté for about 5 to 7 minutes until they start to soften. The kitchen will begin to smell divine!
Step 4: Add Garlic and Stock
-
Now, stir in minced garlic and let it cook for about a minute. Then add the strained turkey stock you just made. It’s coming together beautifully, isn’t it?
Step 5: Mix in the Turkey and Seasonings
-
Add your leftover chopped or shredded turkey meat into the pot. Toss in the poultry seasoning, a good pinch of salt, and freshly ground black pepper. Let the soup simmer for about 10 minutes.
If you like a heartier soup, feel free to add uncooked egg noodles or rice now! The pasta will soak up flavor and add substance.
Step 6: Final Touches
-
Just before serving, stir in the fresh lemon juice and parsley. This adds a zing that brightens everything up. Taste and adjust seasoning if necessary.
Step 7: Serve and Enjoy!
-
Ladle the soup into bowls and watch as the whole family eagerly digs in. Serve with that crusty bread, and you're set!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1175kcal
- % Daily Value *
- Total Fat 100.9g156%
- Saturated Fat 26.3g132%
- Cholesterol 267mg89%
- Sodium 352mg15%
- Total Carbohydrate 9g3%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 55g111%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Turkey carcass: It's the star. Provides the deepest flavor.
- Onion: Sweetens the stock and the soup alike.
- Carrots: Both stock and soup benefit from their sweetness.
- Celery: Offers a subtle crunch and flavor essence.
- Parsley: Brightens flavors and adds a fresh note.
- Thyme: Herbaceous and aromatic, a must-have in soups.
- Bay leaf: Enhance complexity; just remember to remove it later.
- Peppercorns: Adds warmth; whole ones are easier to remove.
- Garlic: Definitely adds that rich depth.
- Egg Noodles/Rice: They offer heartiness—make your choice based on preference!
